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1
Soak four 8-by-7-inch cedar planks in water for 2 hours.
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2
Meanwhile, in a medium bowl, combine the salt with the light brown sugar, chopped dill and grated lemon zest.
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3
Coat the salmon fillets thoroughly with the rub and arrange them in a large, shallow dish in one layer.
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4
Cover and refrigerate the salmon for 1 hour and 30 minutes.
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5
Rinse the salmon and pat dry.
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6
Return the salmon to the dish and cover with the sake.
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7
Refrigerate for 1 hour, turning the salmon halfway through.
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8
Light a grill, cover and heat for 10 minutes.
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9
Grill the cedar planks until grill marks appear, about 30 seconds per side.
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10
Drain the salmon from the sake and pat the fillets dry.
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11
Brush the salmon with olive oil and place 2 fillets on each cedar plank, spacing them apart.
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12
Top each fillet with a large dill sprig and 2 lemon slices and drizzle lightly with more olive oil.
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13
Turn off half of the burners on the grill.
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14
Carefully set two of the salmon-topped planks on the grill over indirect heat.
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15
Cover and grill the salmon for 25 to 30 minutes, rotating the planks halfway through, just until the salmon is cooked.
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16
Tent the salmon with foil to keep warm.
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17
Repeat to grill the remaining salmon.
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18
Serve.
